Fruit Salad

¼ rockmelon (cantaloupe), peeled and seeds removed ¼ pineapple, peeled and cored 1 apple, peeled and cored 2 bananas, peeled 1 cup green grapes, washed 2 passionfruit natural yogurt, to serve Cut the rockmelon, pineapple, apple and banana into roughly 2-cm pieces. Mix all the fruit in a bowl then serve with fresh, natural yoghurt. Store the fruit salad (without the yogurt) in an airtight container for up to 2 day...

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Boiled Eggs

There are many written methods for boiling an egg. Gently place room temperature eggs into a saucepan and cover with cold water by at least 5 cm. Bring the water to the boil, then turn down to a barely recognisable simmer for 8–10 minutes for hard-boiled eggs. for the best results, the water should not be boiling. see Hints and tips for soft-boiled eggs. Remove from the water with a slotted spoon and drop into cold or iced water to stop the cooking. Boiled  eggs...

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Bircher Muesli

1 cup rolled oats ½ cup fresh orange juice ½ cup natural yoghurt ¼ cup currants or sultanas ¼ cup chopped dried apricots pinch of ground nutmeg large pinch of ground cinnamon 1 Granny smith apple, grated, to serve 2 tablespoons natural yoghurt, extra 1 cup seasonal fresh berries, to serve Combine the oats, juice, yoghurt, currants or sultanas, chopped apricots, nutmeg and cinnamon in a large bowl and stir well. chill overnight. To serve, stir in the grated apple, put into serving...

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French Toast

4 eggs 250 ml milk 1 teaspoon ground cinnamon 2 tablespoons caster sugar 1 teaspoon vanilla essence 150 g butter 4 slices of sourdough bread or thickly sliced white bread (french bread stick and Turkish bread will also work) Place the eggs, milk, cinnamon, sugar and vanilla essence in a bowl and whisk. Heat a frying pan or the flat plate of a barbecue (on lowest setting) and melt the butter. soak each slice of bread in the egg mixture until wet through. Place...

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Green Bean Salad with Boiled Lemon, Pecans, and Parmigiano-Reggiano

To Make a Green Bean Salad with  Boiled Lemon, Pecans, and  Parmigiano-Reggiano Substitute sugar snap peas, chopped asparagus spears, or broccoli fl  orets for the green beans. Substitute Asiago or Pecorino Romano for the Parmigiano-Reggiano. 1 large lemon 11⁄2 pounds green beans, trimmed and cut into 1-inch lengths 1 tablespoon white wine vinegar 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 6 tablespoons extra virgin olive oil 1⁄2 cup toasted...

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Asian Sugar Snap Salad

To Make a Asian Sugar Snap Salad Sugar snaps have a tough vein running along the concave edge. To remove it, hold the stem and zip the thread off the casing. 2 pounds sugar snap peas, fi  brous stems zipped off 11⁄2 tablespoons toasted sesame oil 11⁄2 tablespoons rice vinegar 1 tablespoon minced peeled fresh ginger 1 teaspoon soy sauce Bring a large saucepan of water to a boil over high heat. Add the sugar snaps and cook until snap tender, 1 to 2 minutes. Drain...

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Panzanella Tomato Bread Salad

 To Make a Panzanella Tomato Bread Salad Substitute 1⁄2 pound trimmed green beans, blanched, or 1 cup canned chickpeas, drained and rinsed, for the cucumber. Add 1 pound fresh mozzarella, cut into 1-inch cubes, with the bread. Add 2 or 3 chopped anchovy fi  llets with the bread. Add 1 tablespoon chopped oregano leaves or chopped parsley leaves with the bread. Substitute balsamic vinegar for the red wine vinegar. Serve with shaved Parmigiano-Reggiano over the...

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Tomato Basil Salad

To Make a Tomato Basil Salad Add up to 4 garlic cloves, quartered, with the salt and pepper. Leave them behind when you transfer the tomatoes to the serving bowl. Substitute chives, oregano, marjoram, parsley, or tarragon for the basil—or substitute a mixture equal to 1⁄4 cup. Substitute 2 tablespoons stemmed thyme for the basil. 2 pounds medium tomatoes, cut into eighths 2 tablespoons red wine vinegar 1 teaspoon salt, preferably kosher salt or coarse sea salt 1⁄2...

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Roasted Radicchio and Shallots

To Make a Roasted Radicchio and Shallots Substitute Belgian endive heads for the radicchio; cut them in half lengthwise before roasting.  Add 4 to 6 unpeeled garlic cloves with the shallots. Once roasted, squeeze the soft pulp into the salad with the vinegar.  Add 2 teaspoons chopped herbs thyme, rosemary, oregano, and/or parsley, for example with the salt.  For a spikier salad, substitute white wine vinegar for the balsamic vinegar or try lemon juice for...

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